Neo

Nutritional Cassava

An intensive international effort to improve the nutritional value of cassava -- a staple food for millions of poverty stricken people in sub-Sahara Africa and other areas -- has led to development of a New form of cassava that may be easier to digest than other varieties.

Also known as yucca or manioc, the roots of the plant are similar to potatoes and are often eaten boiled or deep fried. The roots are also used to make flour, tapioca, and a wide range of other food products. While the roots are low in protein and vitamins, they are an abundant source of starch. But the starch contains relatively high levels of amylose, which can be difficult to digest.

In some countries, people eat cassava every day. It is their main source of energy-rich starch, or carbohydrate. Although very popular, cassava is not the most nutritious food.

That can be a big problem in poorer countries, where children must eat cassava or go hungry.

In the new study, Hernan Ceballos and colleagues identified a variety of cassava with less than 3 percent amylose, compared to 18-24 percent of the hard-to-digest material in traditional cassava. "This is the first report of a natural mutation in cassava that drastically reduces amylose content in root starch," the study states. This mutation may also be better suited for the production of bioethanol, it adds.

He discovered a new kind of cassava that is healthier to eat. People can digest more of the starch in this cassava, and that makes it more nutritious as a food. If Dr. Ceballos’ cassava catches on, it could mean better health for millions of people.

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Saka-Saka (Cassva Leaves)

Saka-Saka (Saca-Saca, Sakasaka, and also known as Mpondou, Mpondu, or Pondu) is the Congolese word for cassava leaves, and the name of a dish made from them. Could "saka" be a Congolese pronunciation of "cassava", doubled for an emphasis on quantity to name a dish wherein cassava leaves are the main ingredient?
Central African people seem to be unique in their consumption of cassava leaves, which are cooked as greens. Elsewhere in the world, the cassava (or manioc, yuca, or yucca) plant is cultivated only for its tubers.
Cassava leaves are found only in the tropics. If you can pick your own fresh cassava leaves, select the smaller, newer leaves; the larger, older ones are tough. If cassava leaves are not available, substitute collards, kale, turnip greens, or similar.
What you need
Lots of cassava greens (feuilles de manioc) [or substitute kale, collards, turnip greens, spinach, or similar], stems removed, cleaned, and cut or torn into pieces a few spoonfuls of palm oil, Moambé Sauce, or any oil one onion, chopped one clove garlic, minced sweet green pepper and/or sweet red pepper, chopped (optional) eggplant (peeled, cubed, rinsed, and salted) or okra, chopped (optional) salt, or baking soda, to taste one piece of dried, salted, smoked fish, one can of pilchards or one can of sardines.
What you do
Throughly crush, mash, or grind the greens in a mortar and pestle or with whatever you can improvise. (roll them with a rolling pin, crush them in a heavy bowl with the bottom of a sturdy bottle, etc.)
Bring a large pot of water to a boil; add greens and cook for thirty minutes or more (much more if using cassava leaves).
Add all the remaining ingredients to the greens and bring to a boil, then reduce heat and simmer. Do not stir. Simmer until the water is mostly gone and the greens are cooked to a pulp.
Serve as a side with a chicken, meat, or fish main course, with Baton de Manioc / Chikwangue, or Rice. Many Central African cooks use baking soda, or a piece of rough potash, to give a salty flavor to soups and sauces. This replicates the flavor of traditional salts which are obtained by burning the barks or leaves of certain plants. This was necessary because there is no other source of salt in much of Central Africa.

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Cultivation of 100000 Ha Cassava

Cultivation super project of cassava in the place of alternative of agriculture in region Cirebon which its(the plan will finish farm with a width of 100000 hectares ( ha) in all Pulau Jawa, including Kab Cirebon, yesterday is started.

Maiden cultivation of that is witnessed [by] investor direct and member of Dewan Perwakilan Daerah ( DPD) Wisdom PRE Natadiningrat. Maiden cultivation of cassava crop which later will be exported to this China done in Desa Gintung Lor, Kec Susukan, Kab Cirebon. In project started in this Kab Cirebon, direct investor gives legal capital to farmer, finite of farmer doesn't release fund.

According To Director Gapoktan Gapura Kencana Ahentanto, which is investor in this project, in this super project there is no one rupiahs also fund released by farmer. The reason is, from production cost, expense of crop, and farmer living cost will be given by investor. In this project, farmer only apply and takes care of crop to can grow carefully, because marketing have been guaranteed with the price of contract Rp350 per kilogram for wet cassava, which in this project consorted investor from PT Sufficiency Plants Persada ( PT S.T.P).

Head Of On Duty Plantation Agriculture and Peternakan Kab Cirebon Ali Effendi tells, this project is progressing to powered of farmer, especially those with dry farming or farm which only can be cultivated paddy once in one year. ” Dry land potential and area of stall in Cirebon reachs 8000 ha, and is following first phase of this program only 5000 ha so that there are still expansion opportunity,” says Ali.

Meanwhile, member of DPD PRA Arif Natadiningrat lays open, very proud him(her with independence of farmer which able to rake in investor from China to finance cassava super project which result of his(its will be exported to China.
SOURCE (SINDO)

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Cassava Lees Pellet

Specifications: We are one of biggest Imp.. Co,. Ltd. In China. We have a factory which producing cottonseed hull pellet and cassava lees pellets. We can supply 300-500MT per month. The size is Dia:6 or 8 mm Now we are exporting Korea and Japan as a feedstuffs for milch cow and other ruminant. Our factory is a professional, modern factory. We are welcome you can visit our factory.


If you are interested in this information
Contact :
Mr. Mr. Jia chunyang
Company: Lianyungang Zhongli International Trade Co., Ltd.
Address: 4f. Zhonghua Road(w) Xugou, Lianyungang, Jiangsu, China (Mainland)
Zip/Postal: 222042
Telephone: 86-518-2310107
Fax: 86-518-2306015

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Pure Vitamin C Cassava

by Nutricology
120 grams Powder

Multifunctional Antioxidant Nutrient

The unique cassava source makes Pure Vitamin C Cassava root source well-tolerated by individuals unable to tolerate other sources of vitamin C.* The product has exactly the same formula as PureVitamin C - Powder, and contains the same amount of ascorbic acid. Cassava, or Manihot esculenta, is a bushy herb or shrub from South America with long tuberous edible roots very rich in starch. The roots are used as potatoes. Starch obtained from cassava roots is a starting material for a multiple-step chemical process of manufacturing of ascorbic acid. Vitamin C is the body's most important water-soluble antioxidant nutrient and is involved in a wide variety of biochemical reactions throughout the body.* Included in its functions is the synthesis of collagen, the basis of connective tissues, found in virtually every cell of the body.

Also Available in 100 Capsule size.

Other Ingredients
Stearic Acid
Suggested Use
As a dietary supplement, 1/4 to 1/2 teaspoon or more in 4-8 oz. of desired liquid, with meals, as needed, or as directed by a healthcare practitioner.

-

by Allergy Research Group
120 grams Powder

Derived from Pure, Hypoallergenic Cassava Root

Pure Vitamin C Cassava makes Vitamin C Cassava root source well-tolerated by individuals unable to tolerate other sources of vitamin C.* The product has exactly the same formula as PureVitamin C - Powder, and contains the same amount of ascorbic acid. Cassava, or Manihot esculenta, is a bushy herb or shrub from South America with long tuberous edible roots very rich in starch. The roots are used as potatoes. Starch obtained from cassava roots is a starting material for a multiple-step chemical process of manufacturing of ascorbic acid.

Vitamin C is the body's most important water-soluble antioxidant nutrient and is involved in a wide variety of biochemical reactions throughout the body.* Included in its functions is the synthesis of collagen, the basis of connective tissues, found in virtually every cell of the body.

Suggested Use
As a dietary supplement, 1/4 to 1/2 teaspoon or more in 4-8 oz. of desired liquid, with meals, as needed, or as directed by a healthcare practitioner.

-

by Nutricology
100 Capsules

Multifunctional Antioxidant Nutrien

The unique cassava source makes Pure Vitamin C Cassava root source well-tolerated by individuals unable to tolerate other sources of vitamin C.* The product has exactly the same formula as our Pure Vitamin C, and contains the same amount of ascorbic acid. Cassava, or Manihot esculenta, is a bushy herb or shrub from South America with long tuberous edible roots very rich in starch. The roots are used as potatoes. Starch obtained from cassava roots is a starting material for a multiple-step chemical process of manufacturing of ascorbic acid. Vitamin C is the body's most important water-soluble antioxidant nutrient and is involved in a wide variety of biochemical reactions throughout the body.* Included in its functions is the synthesis of collagen, the basis of connective tissues, found in virtually every cell of the body.

Also Available in 120 grams of Powder.

Other Ingredients
Stearic Acid
Suggested Use
As a dietary supplement, 1 or 2 capsules between meals, or as directed by a health practitioner.

-

by Allergy Research Group
100 Capsules

Derived from Pure, Hypoallergenic Cassava Root

Pure Vitamin C Cassava is ascorbic acid in unbuffered form, and may be preferred by sensitive individuals who tolerate its mild acidity. Cassava, or Manihot esculenta, is a bushy South American shrub with long tuberous roots, which are traditionally eaten like potatoes. Cassava root starch serves as the starting material for a multi-step chemical process of manufacturing ascorbic acid. It is well tolerated by individuals unable to tolerate other sources of vitamin C.*

Vitamin C is the body's most important water-soluble antioxidant nutrient and is involved in a wide variety of biochemical reactions throughout the body.* Included in its functions is the synthesis of collagen, the basis of connective tissues, found in virtually every cell of the body.*


Note: Allergy Research Group is transitioning this product to be completely vegetarian, so while the current fresh supply is sold you may receive either veggie caps or gelatin caps. Inactive ingredients may also vary slightly from what is listed below.

Other Ingredients
Stearic Acid, Magnesium Stearate, Hydroxypropyl Methylcellulose, Gelatin, Cellulose, These nutrients are of the highest quality and purity obtainable, and do not contain preservatives, diluents, or artificial additives.
Suggested Use
As a dietary supplement, 1 or 2 capsules between meals, or as directed by a healthcare practitioner.

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Purple Yam

In a botanical sense, yams are only those which belong to the Dioscorea Species, but in general, and especially when shopping in native markets, all kinds of starchy tubers, root crops and even sweet potatoes are referred to as yams.

These carbohydrate foods are important staples in some countries. Yams come in a variety of colours, shapes and sizes. Most varieties are tropical, and they grow as a vine, the stems having a climbing habit. Purple yam is known as "ube" or "ubi" in the Philippines and has a distinctively rich purple color. The Philippine Yam is an important and preferred ingredient of cakes, pastries, candies, purees and ice cream.

Yams are cooked with great ingenuity to make both savoury and sweet dishes. Yams may be used in curries the same way as potatoes.

Its not only Filipinos who crave for the purple yam. Processors in the Philippines demand as much as 49,000 metric tons a year and 13,000 tons of this goes abroad.

The foreign names below are first for greater yam (D. alata) and second for lesser yam (D. esculenta).

Other Languages:

China: taai-shue, siu-chue-shue
India: kham, sinna-valli-kelangut
Indonesia: ubi-kemali, ubi-arumanis
Japan: oo-yama-imo, ama-yama-imo
Malaysia: ubi-kemali, ubi-torak
New Zealand: uwhi, uwhikaho
Philippines: ubi, tugi, buga
Sri Lanka: raja-ala, java-ala
Thailand: man-sao, man-chua

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Nutrition of information for Yams

Sweet Potatoes or "Yams" are rich in essential vitamins and minerals, and Certified Heart Healthy by the American Heart Association.

Nutrition information per serving of one medium sweet potato
Calories 130
Calories from fat 0.39 g
Protein 2.15 g
Carbohydrate 31.56 g
Dietary Fiber 3.9 g
Sodium 16.9 mg
Potassium 265.2 mg
Calcium 28.6 mg
Folate 18.2 mcg
Vitamin C 29.51 mg
Vitamin A 26081.9 IU
Source: National Agricultural Library (NAL), part of the Agricultural Research Service of the US Department of Agriculture.

The sweet potato is a complex carbohydrate that provides twice the recommended daily allowance of vitamin A and more than one-third of the requirements for vitamin C. They are a substantial source of dietary fiber, especially when eaten with the skin. There is more fiber in one sweet potato than in a bowl of oatmeal. The sweet potato is also an important source of vitamin B6, iron, potassium and fiber. Sweet potatoes contain virtually no fat and are low in sodium.

for a publication from the LSU AgCenter on Louisiana Yams

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Yams in Spun Syrup

Ingredients:
1 lb (500 g) Chinese yams (or sweet potatoes)
3 cups (750 ml) vegetable oil for deep-frying; uses about 2 1/2 oz (75 ml)
5/8 cup (150 g) sugar



Directions:

  1. Wash, peel and roll-cut the yams into pieces. Soak in boiling hot water and remove immediately.
  2. Heat the oil in a wok over medium heat to about 250oF(120oC), or until small bubbles appear around a piece of green leaf tossed into the oil. Add the yams and deep-fry until cooked or brown.
  3. Pour all but 2 tbsp of the oil out of the wok. Turn the heat to low and add the sugar, stirring constantly until it dissolves. Cook until the syrup caramelises and turns light brown. Immediately add the yams and remove wok from the heat. Quickly toss the yam pieces so they are well-coated with the syrup, which will spin a thread. Place on a plate and serve immediately. Dip each piece in cold water to cool it enough to eat.

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Hilangkan Racun Pada Daun Ketela Pohon

Kandungan protein daun singkong ternyata sangat tinggi. Secara umum, dalam berat yang sama dengan berat telur, berat protein (nabati) yang dikandung daun singkong lebih kurang sama dengan yang dikandung telur. Hasilpenelitian terhadap 150 jenis ketela pohon yang diteliti, jenis-jenis ketela yang kandungan protein dalam daunnya tergolong paling rendah, pun masih mengandung lebih dari 60% macam asam amino esensial. Namun, daun ketela pohon ternyata juga mengandung racun, yang dalam jumlah besar cukup berbahaya. Racun ketela yang selama ini telah kita kenal baik adalah sianida, yang bila mengkonsumsi pada jumlah besar akan mengakibatkan kepala pening-pening, mual, perut terasa perih, badan gemetar, bahkan pingsan. Namun keberadaan zat kimia ini pada jumlah yang membahayakan hanya terdapat pada ketela-ketela yang memang termasuk ketela berracun saja.

Jenis racun yang selalu ada dalam daun semua jenis ketelah adalah linamarin. Racun ini paling banyak terdapat di kulit ketela, kemudian di kulit batang, dan terakhir di daun. Untungnya, kulit ketela dan batang belum `lumrah' dikonsumsi masyarakat kita. Dalam tubuh, racun ini mengikat lemak, baik yang ada dalam darah meupun dalam daging.
Cara paling aman memasak daun ketela pohon adalah dengan meremas-remas atau memotong-motong daun ketela sebelum dimasak, biarkan selama 5 - 10 menit agar agak layu, lalu direbus dan tambahkan minyak kelapa, bawang putih, ikan, daging, atau telur seberat satu per dua puluh sampai satu per tiga puluh berat daun ketela yang dimasak. Dengan cara tersebut bukan hannya menghilangkan racun, tetapi akan menambah nutrisi juga.

Semoga bermanfaat.

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CASSAVA FLOUR PRODUCTION TECHNOLOGY

INTRODUCTION

Cassava (Manihot esculenta, crantz) is a tropical root crop and major staple food, supplying about 70% of the daily calories intake of over 50 million Nigerians. Globally, cassava is consumed by an estimated half a billion people, and also has important application in the animal feed industry. Due to its high moisture content, cassava root is a highly perishable with a post-harvest life less than 72 hours. The estimated post-harvest loss is about 23% for freshly harvest roots. Consequently, cassava roots need to be processed to improve their flavours and reduce post-harvest losses. Cassava products of commercial importance can be classified into primary and secondary products. These primary products include gari, gari flour, fufu flour, cassava chips and cassava pellets, while the secondary products are ethanol, monosodium glutamate, glucose syrup, soy-gari, cassava noodles etc.

The Institute has extensively worked on cassava processing, even beyond the primary processing level, including developing technologies for the utilization of some primary products, particularly cassava starch and cassava flour to produce such products as noodles, snacks etc.

Cassava Flour

The unit operations involved in cassava flour process technology are:

  1. SORTING: The freshly harvested tubers are sorted mainly by visual assessment. Defective tubers and extraneous matters are separated and discarded.
  2. WEIGHING: The sorted tubers are weighed with industrial weighing scale. The total weight of the input (raw material) can be recorded.
  3. PEELING: The separation of inedible peels from the edible portion of the tubers is accomplished by manual peeling. The peels can be utilized for poultry feed formulation or serve as source of fuel for industrial plants.
  4. WASHING: The peeled roots are thoroughly washed with hygienically clean water to remove both physical and biological contaminants, which can adversely affect the quality of the finished product. In addition, free starch is released by the cutting action of the peeling knife or brushing during harvesting. Washing can be accomplished manually or mechanically (using a drum washer).
  5. GRATING: After weighing (to calculate the peeling loss) the peeled tubers are subjected to the size reduction unit operation called grating. Ideally, a hammer mill is used to produce a smooth mash which would result in a superior quality product with higher yield.
  6. FERMENTATION: The mash is anaerobically fermented in a non-corrosive container for a very short period, (2hrs). From zero hour to the end of the period, the mash is intermittently and vigorously stirred manually or mechanically. This ensures intimate contact of the enzyme (endogenous) with hydrolysis of the cyanogenic complex and maximum liberation of the severed hydrogen cyanide. The process is termed detoxification.
  7. DEWATERING: Immediately after the fermentation period, the mash detoxified is dewatered from about 75% moisture content to less than 50%. Several systems are available such as of these are in use at FIIRO manual screw press, hydraulic press and basket centrifuge. The resultant product is termed “CAKE”
  8. GRANULATING: The semi-solid wet “cake” is mechanically size – reduced using a hammer mill granulator. Granulation produces five granules with greater surface-area than cake.
  9. DEHYDRATION: Dehydration (or drying) of the fine granules is accomplished through the use of a mechanical (rotary hot air) dryer rather than sun drying. The drying much faster owing to increase in the surface area of the granules. Mechanical drying ensures improved and consistent product quality. The flash dryer is equally good equipment for drying cassava flour. The moisture content of the product is about 8-10%.
  10. MILLING: The dried product is milled with a hammer mill to produce a fine powder.
  11. SIEVING: The powder is sieved to separate the fibre from the required fine flour (a creamy-white product).
  12. 12. PACKAGING: The flour produced is packaged directly or blended with another flour before packaging e.g. Wheat flour to form composite flour.

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Cassava Fufu


Cassava fufu is processed in the old fashioned African / South American tradition of allowing peeled cassava roots to ferment, it is then pulped, sieved and dried using modern hygienic technology to produce a genuine, unadulterated fluffy white flour that is suitable in the preparation of fufu gruel, nsua, ncinga, cassava casabe, deigu/coucac, peujeum and fuku (when used with Oluolu fermented corn powder.

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Membuat Keripik Ketela Rasa Gadung

Kategori : Tanaman Sayur
Judul : Teknologi Tepat Guna MEMBUAT KERIPIK KETELA RASA GADUNG
Pengarang : N. Edy Soetanto, BE
Ukuran : 125x190
Jumlah Halaman : 28
Harga : Rp. 3.500,-

Keripik gadung merupakan produk olahan hasil pertanian yang disenangi oleh masyarakat. Namun saat ini keberadaannya sudah langka di pasaran. Selain umbi gadung sebagai bahan dasarnya sudah mulai langka, juga karena proses pembuatannya dan penetralisasian kandungan racunnya memerlukan ketelitian dan waktu yang cukup lama.
Buku ini mengenalkan pembuatan keripik ketela rasa gadung, sebagai salah satu upaya untuk mengatasi kelangkaan keripik gadung. Pokok bahasannya adalah seluk beluk tanaman ketela, bahan, peralatan, dan cara membuat keripik ketela rasa gadung, serta perhitungan biaya dan keuntungan. Dengan penyusunan yang sederhana, buku ini diharapkan dapat menjadi pedoman praktis bagi ibu-ibu rumah tangga, ibu-ibu PKK, pengusaha industri kecil, para pembina industri kecil, serta siapa saja yang ingin mengembangkan usaha di bidang makanan olahan

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Lam's Cassava Yuca Chips


New from Lam Snack Foods Inc. are these Cassava Yuca Chips.

The cassava is a plant whose root is generally used for food purposes. Yuca is the spanish word for the same plant.

I've never had cassava chips before, though I would certainly like to write a review of this product, if Lam Snack Foods wouldn't mind sending me a free sample (hint hint).

They come in two varietes, the Regular (pictured), and Garlic & Onion. (I'll try regular please!)

They come in 2.3 oz. bags priced at 99 cents.

Visit Lam Snack Foods at: http://lamsnacks.com

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Igbo-ora, Twins People Country

Believed Bears Is twins because Accustomed Eats Leaf Okro

Igbo-Ora, a sleepy farming community in southwest Nigeria, welcomes visitors with a sign proclaiming "The Land of Twins."

Home Nations of Twins. The sentence is written in monument of admission Igbo-Ora. Unique from small town in that Nigeria southwest, its(the resident a lot of twins. From generation to generation, twins birth likely becomes tradition.

"In this very hard town finds family without twins children. My father have ten twins child tides, while I am having three. But, only one tides staying, namely men and woman," says Olayide Akinyemi, 71, elite figure Igbo-Ora having 12 Childs. Most of public who live in small town is ethnic group Yoruba, majority tribe in Nigeria.

Height of twins baby birth rate in that town surprises many circles. Including the fertility experts. How not, identical twins baby birth rate in the town enough stable. That is, 0,5 percentage of world birth rate. The number based on a research done by scientist Belgia, Fernand Leroy, at 1995. According to result of the research, twins birth can happened in five % among all birth Yoruba. As comparator, 1,2 % the same case happened in West Europe, while 0,8 % in Japan.

"We of course many eating leaf okro or soup ilasa. We also consumes agida. This influences twins birth," said Akinyemi.

Some experts tells that that thing is influenced [by] consumption yam. Akinyemi also in agreement with the theory yam. Yam contains natural phytoestrogen hormone of which can stimulate two sides ovary to produce egg cell. Agida and corm yam many containing estrogen.

Besides, there [are] also many other opinion about existence of the twins birth phenomenon. Akin Odukogbe, a gynecology consultant in University Teaching Hospital ( UTH) Ibadan, tells that cause that is actually from the symptom medically has not been found.

"But, many mans who is hooking, correlating with additional food," he/she said, refers to research that woman consuming yam can produce more egg cells.

Muyibi Yomi, nurse principal in local hospital, tells that any base on genetics factor. " If a family had twins birth history, that will continue from generation to generation," he said. The woman tells that at least there are five twins baby tides from every 100 births in a month.

For public Yoruba, birth of twins baby also has other meaning. They be born twins, says Akinyemi, considered to be special award from Sang Pencipta. They also is believed brings luck.

"Twins babes usually is treated amorously darling, love, and respect Birth they are a good forerunner," continuation of Akinyemi.

That thing hardly differing from confidence at epoch before colonization. That moment, many publics killing twins babes.

Even, sometime the mothers delivering birth is twins also murdered. According to member, twins birth as ugly forerunner. Because, the mother shall be deemed to have relates to two people man so that can bear two child when at the same. The habit finally stopped by the missionaries of Skotlandia.

Tribe Public Yoruba believes that every twins baby has one men. In consequence, if(when one among twins child died, old fellow will make wood statue so-called ibeji. Believed, ibeji becomes place of cemetery of soul one among that twins child dying.

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Meatless Cassava Oiled-Down

Ingredients :

1.5 kg (3 lbs) fresh cassava
30ml (2 tbsp) vegetable oil
250ml (1 cup) chopped onion
4 cloves garlic, chopped
1/2 hot pepper, seeded and minced, optional
2 large pimento peppers, seeded and chopped
180ml (3/4 cup) fresh chive, chopped
30ml (2 tbsp) fresh thyme, chopped
750ml (3 cups) coconut milk (or from coconut milk powder)
10ml (2 tsp) Angostura® aromatic bitters
1 hot pepper, left whole, optional
15ml (1 tbsp) cooking margarine
3 tsp salt

Method :
Peel and cut cassava into 2" lengths, slice the pieces down the centre and remove the coarse inner vein. In a large heavy skillet heat oil, add onions, garlic, pepper, pimentos, chive and thyme. SautĂ© until fragrant, about 4 minutes. Add the coconut milk and Angostura® aromatic bitters and bring mixture to a boil, lower heat and add cassava.
Drop in whole hot pepper at this point.
Add cooking margarine and salt and stir. Cover mixture and simmer for about 25 to 30 minutes until all the coconut milk has been absorbed and the cassava is cooked and tender. There should be only a small amount of coconut oil in the pan. Remove whole hot pepper before serving.
Serves 6 – 8

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Cooking with cassava leaves

Style cooking cassava leaf from Congo

Preparation

  • Remove the old leaves and stalks until you have ten handfuls of young leaves, enough for a meal for three to four people.
  • Heat a pan of water (five litres) to boiling point.
  • Submerge handfuls of cassava leaves in the water for 4–5 minutes so as to remove the poison, then squeeze them hard to remove all the green liquid from the leaves, and then place them on a clean shelf to cool.
  • Grind the leaves in a clean mortar.

Recipe one
  • Add onions, leeks or garlic, or aubergines if available.
  • Place in a pan with just enough water to cover the ground cassava leaves. Heat the mixture for 10–15 minutes, then add a little salt and at least 40ml of unrefined palm nut oil (or any other untreated vegetable oil).
  • Tightly seal the pan and leave on low heat for at least an hour.
  • Serve with dishes such as rice, plantain bananas, chikwange or fufu paste that is prepared using cassava flour.

Recipe two

Cook the ground cassava leaves with pieces of pork meat and fat, a little salt and enough water to cover. Cook gently for an hour.

Recipe three

Cook the ground cassava leaves with plenty of groundnut paste, a little salt and enough water to cover. Cook gently for 30 minutes.

Remember that some varieties of cassava contain a lot of the poison cyanide. Use ‘sweet’ cassava varieties. After cooking, the above mixtures should not taste bitter. If they do, they should not be eaten.

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Regeneration and transformation of African cassava germplasm

Participating
institutions

Institute for Plant Sciences, ETH Zurich
International Institute of Tropical Agriculture IITA, Ibadan Nigeria
University of Ibadan, Nigeria




Cassava is an important staple for millions of people in Sub-Saharan Africa. Its tuberous roots provide carbohydrate and the leaves serve as source of protein, minerals and vitamins. Constraints to improvement, difficult to address using conventional breeding, have been identified for priority attention through biotechnology. Routine use of genetic transformation in cassava to develop enhanced germplasm for delivery to farmers requires reproducible regeneration and transformation systems to be applicable across a wide range of genotypes. Regeneration methods based on somatic embryogenesis and organogenesis, compatible with Agrobacterium-mediated transformation and biolistics, have been developed using model cassava genotypes but their general applicability to African germplasm was not assessed. The objective of this project is to transfer and improve existing regeneration and transformation protocols to a range of African cassava germplasm at the International Institute of Tropical Agriculture (IITA).

The project succeeded in adapting the organogenesis-based regeneration system to more than 10 African cassava genotypes. Cyclic somatic embryogenesis, organogenesis, and plant regeneration were achieved. Friable embryogenic cultures were successfully established and maintained using the model cassava genotype (TMS 60444) and induction of friable embryogenic callus (FEC) was also demonstrated in two genotypes. Agrobacterium-mediated transformation, compatible with shoot organgenesis and FEC were successfully tested and transient GUS expression has been demonstrated in cotyledon pieces, embryogenic units and clusters.

In 2002 emphasis was placed on genetic transformation and production of transgenic plants. By combining our results on the Agrobacterium–mediated transformation and antibiotic sensitivity tests with various cassava tissues and regeneration systems, transformation experiments using marker genes were carried out. Hygromycin-resistant embryogenic units and clusters, and shoot buds were obtained from transformation studies using FEC and organogenesis regeneration systems respectively. Shoots regenerated from co-cultured cotyledon pieces were all escapes. However many GUS-positive embryogenic units and clusters were obtained from the hygromycin-resistant embryogenic units and clusters resulted from co-cultivation of FEC with three Agrobacterium strains. Plantlets were recovered from hygromycin resistant embryogenic units and clusters, which were transferred, to embryo maturation and germination media, and then to elongation medium. Shoot apex, root and leaf obtained from regenerated shoots as well as whole plantlets were tested GUS positives. These indicated that the regenerated shoots and plantlets were putative transgenic. The transgenic lines were multiplied and molecular characterisation will be carried out on these plants.

The fellow has successfully completed his PhD program. This is the first report of success in obtaining transgenic cassava plants in Africa and it will serve as a model for future testing of the capability of other farmers-preferred cultivars to be transformed and to integrate agronomically useful genes into this germplasm at IITA.

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Integrated Pest Management of Cassava Whiteflies

An integrated pest management (IPM) program for cassava pests in Valle del Cauca is being designed and implemented. Because farmers’ surveys show that the predominant pest, for both small and large farmers, is whitefly, emphasis is being given to the complex of whitefly species associated with the crop. At present, research activities for whitefly control, many funded by the Colombian Ministry of Agriculture and Rural Development (MADR), include host-plant resistance, biological control, cultural practices, and chemical control. CIAT and CORPOICA have jointly developed a cassava variety that is resistant to whiteflies. Released in November 2002, this variety is expected to greatly aid small farmers to control this pest.

Various biological control agents, including predators, parasites, and entomopathogens have been identified and are being evaluated. An isolate of the entomopathogenic fungus Verticillium lecanii (CIAT 215) has shown highly positive results in preliminary trials, and has the potential to be commercially formulated. A predator species, Chrysopa sp., has been collected from whitefly infested cassava fields, and is being mass reared in the laboratory. It will then be evaluated in the field for whitefly control. Numerous parasitoid species of whiteflies have been identified in field surveys in three countries (Colombia, Ecuador, and Venezuela) but their efficiency in controlling high whitefly outbreaks is still being assessed.

A 2-month prohibition on growing cassava at CIAT’s Palmira station dramatically reduced whitefly populations in subsequent plantings. The prohibition is now recommended practice, especially for large-scale cassava farmers in Valle del Cauca.

Most farmers, small or large, resort to pesticide applications to control whiteflies. In a series of field trials, Confidor® (imidacloprid) gave the best results for controlling cassava whiteflies, with Actara® (thiamethoxan) also giving favorable results. However, a cost-benefit ratio study shows that, while pesticide use for larger farmers is profitable because of a guaranteed higher price for cassava roots, it may be uneconomical for small farmers. These results reinforce the idea that alternative methods must be sought for whitefly control that are efficient and cost effective for the small farmer, as well as being environmentally sound.

Contact: Anthony Bellotti



Adobe PDF document Further Information

Cassava Entomology, Annual Report 2002 (1135 kb)

The System Wide Tropical Whitefly IPM Project: From Phase 1 to Phase 2, Annual Report 2002 (180 kb)

hyperlink.gif (169 bytes) Related Web Site

Tropical Whitefly IPM Project
A Cassava Variety Resistant to Whitefly

Nataima-31: A cassava variety resistant to whiteflyWhitefly resistance in agricultural crops is generally rare, and control usually requires the continued use of agrochemicals. Pesticide use reduces farmers’ income, and is especially detrimental to small farmers who do not have easy access to credit for purchasing costly inputs. Host-plant resistance (HPR) offers a low-cost, efficient, and easy-to-use technology for controlling major pests in cassava, such as whiteflies.

Several good sources of resistance to whiteflies have been identified in cassava, and high-yielding, whitefly resistant, cassava hybrids are being developed. The hybrid CG 489-31 (CIAT breeding code) is officially being released by CORPOICA in November 2002, under the varietal name ‘Nataima-31’, probably the first of a food crop to be released for whitefly resistance. This variety was developed over 15 years in a collaborative effort between CIAT and CORPOICA. Especially for small cassava farmers, ‘Nataima-31’ is a high quality, high-yielding, cassava variety that will require little or no pesticide use. It is also moderately resistant to thrips and mites.

Contact: Anthony Bellotti


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Frogskin Cassava

Detecting a Phytoplasm Associated with Frogskin Disease in Cassava (Manihot esculenta Crantz) in Colombia

Frogskin (FSD) is an important cassava disease that affects roots. The causal agent remains unknown, even though it has been reported with increasing frequency in Colombia, Brazil, and Venezuela. Yield losses close to 90% have been reported in commercial fields in Colombia.

The specific primers R16mF2/R16mR1 and R16F2n/R16R2 were used in a nested PCR assay to detect and confirm that phytoplasms were associated with FSD. To characterize and subsequently classify the phytoplasms, two pairs of universal primers (P1/P7 and R16F2n/R2) were used to amplify the 16S rDNA gene. Root, stem, leaf, and flower samples were taken from symptomatic plants, and 1.2-kb fragments amplified.

Sequence analysis of the cloned fragments revealed that the phytoplasms found were similar to the Chinaberry yellows phytoplasm (GenBank acc. no. AF495657, 16SrXIII Mexican periwinkle virescence group) and the Cirsium white leaf phytoplasm (GenBank acc. no. AF373106, 16SrIII X-disease group), both with a sequence homology of 100% and 99%, respectively.

The presence of phytoplasms was confirmed by the DAPI and Dienes’ staining methods and by grafting. This is the first report of phytoplasms associated with FSD in cassava.

Contact: Elizabeth Alvarez

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Other benefit of Cassava

Whom do not recognize cassava? Crop "public people" this can be told hardly liked by Indonesia public. Not merely its(the corm having taste that is typical, but cassava leaf also can be jiggered to become a real scrumptious vegetable.

Cassava corm has calorie content, protein, fat, charcoal hydrate, calcium, phosphorus, ferrum, vitamin B and C, and amilum.

Cassava leaf contains vitamin A, B1 and C, calcium, calorie, phosphorus, protein, fat, charcoal hydrate, and ferrum. Whereas bar skin, contains tannin, peroxidase enzyme, glycoside, and calcium oxalate.

Besides as food, cassava crop has various special qualities as drug. Among others rheumatism drug, headache, fever, hurt, diarrhea, wormy, dysentery, xeropthalmia, gives, and can increase stamina.

Rheumatism,
can be done with usage in and external usage.
At external usage,counted 5 cassava leaf sheet, 15 red ginger grams, and lime putty sufficiently, refined and added water sufficiently. After swirled, ingredient dabbed at part of ill body. At usage in, 100 cassava bar grams, 1 leaf sirih, and 15 ginger grams is braised with 1000 cc water so remains 400 cc. Then, filtered and water in drinking 200 cc. Does twice one day.

Headache,
Cassava leaf is boxed then applied for compress. As fever drug, 60 cassava tree trunk grams, 30 caryopsis grams has been soaked is finite softness is braised with 800 cc water so remains 400 cc. Ingredient filtered and drink it’s the water 200 cc. Does twice one day.

Hurt to fester,
fresh cassava bar is boxed then glued at part of ill body.

For hurt in skin,
cassava is grated then glued at ill part and band.

Hurt drug because hit by temperature object,
cassava is grated then is extorted. Its(the water is hushed a few moments finite there are sediment of its(the extract, then its(the extract dabbed at wounded part.

Overcomes diarrhea,
7 cassava leaf sheet fed is braised with 800 cc water so remains 400 cc. Then is filtered and in drinking its(the water 200 cc. Does twice one day.

Wormy drug,
60 cassava bar skin grams and 30 leaf grams ketepeng cina is braised with 600 cc water so remains 300 cc. Then is filtered and drinked it’s the water nearing sleep. Overcomes gives, 200 cassava leaf grams eaten as fresh vegetable.

To increase stamina,
100 cassava grams, 25 gram koempheria galangal (kencur) and 5 item angco which has thrown it’s the seed, refined by adding water sufficiently. Then added honey and in drinking.

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Cheese Cassava - Cooperation

Country of origin : Indonesia
Price : 5000 to 8000
Way Of Payment : Cash
Number of : unlimited
Tidy and sends : hardboard

Description:


we wish to invite cooperation with you to widen Mart cheese cassava, which a real easy cassava base barium is got , It is important to know that this product hardly enthused by all people , altogether likes cassava more than anything else with special characteristic of cassava fries we soft, crispy and soft. proven of we have opened in various areas and directly gets response that is good from public.

With small minimum capital
Rp 6 500 000 for standard class and
Rp 8.000.000 for class exclusive ( beautiful cart vasility and supply ready product is including expense of training until can produce carefully )

we have been able to open business profiting with net earning 100-150 thousand per day.
For enthusiastic of contacts us
ALI BURHAN in middle java 0286 322 164 Hp 081391488880
Adress: Notog RT 01/II Patikraja, Purwokerto, Banyumas
Purwokerto 53126, Jawa Tengah
Indonesia

----------


Negara Asal:Indonesia
Harga:5000 s/d 8000
Cara Pembayaran:Tunai
Jumlah:tak terbatas
Kemas & Pengiriman:kardus

Keterangan:
Kami ingin mengajak kerjasama dengan anda untuk melebarkan gerai singkong keju, yang berbahan dasar singkong yang sangat mudah didapatkan, Perlu diketahui bahwa produk ini sangat diminati oleh semua kalangan dari kalangan bawah sampai kalangan atas semuanya suka singkong apalagi dengan ciri kahas singkong goreng kami yang lembut, lunak dan gurih.
Terbukti kami telah membuka di berbagai daerah dan langsung mendapatkan respon yang bagus dari masyarakat.
Dengan modal yang minimal kecil ( Rp 6 500 000) untuk kelas standar dan Rp 8.000.000 untuk kelas exclusive (vasilitas gerobag cantik dan perlengkapan siap produk termasuk biaya pelatihan sampai dapat produksi dengan baik.
Kita telah bisa membuka usaha yang profittable (menguntungkan) Dengan rata2 pendapatan bersih 100-150 ribu per hari.

Bagi yang berminat Silahkan hubungi kami

ALI BURHAN
0286 322 164
Hp 081391488880
Alamat: Notog RT 01/II Patikraja, Purwokerto, Banyumas
Purwokerto 53126, Jawa Tengah
Indonesia

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Sweet Potato Soup

This there are recipe from my grandmother, I don't know this from malaysia is from cina, its the name Tong Sui.

I like Tong Sui is mouth scrubber soup chinese beloved. There is many types on tap Sui. Some people cooks it by the way of a real simple. Sweet potato soup was very easy and makes it only require time 20 minutes.

Sweet potato basically eaten by poor people. I remember when my old fellow tells that during second world war, safe people because there are sweet potato because easy to in planting and growing.

But now shall no longer and this recipe need to be tried

Ingredients

  • 3 pieces of sweet potato
  • 1 brown sugar slab (for sweetness)
  • 2 pandan leaves (for flavor)

Instructions
  • Peel the skin off from the sweet potatoes and cut it into bit-sized chunks. I tie a knot on the pandan leaves so that I can easily remove it after the soup is cooked.
  • Drop a piece of brown sugar slab into a pot of boiling water. I use three cups of water.
  • I then just pour everything into the pot and boil it for 15 minutes. That's it -- sweet and simple.

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Cassava Transformation and Friable Embryogenic Callus Development

At CIAT, genetic transformation of cassava is being used as a tool to support conventional breeding programs. The aim has so far focused on genes (such as those for pest resistance) not yet available in cassava germplasm, although the modification of metabolic pathways (like starch modification and b-carotene content) to improve cassava is also sought. Transgenic plants, and cell lines, containing genes for pest resistance, starch modification and herbicide tolerance, are now being produced. Molecular tests for gene expression, and preliminary bioassays to test efficacy of protection against cassava stemborer were carried out this year. We observed low levels of protection. However, more bioassays with younger larvae have to be done to confirm observations.

Transformation is now being achieved with friable embryogenic callus or FEC, and using a model, and farmer preferred cultivars. We have established FEC cell lines for four cultivars, two of which are for the North Coast, one for the inter-Andean valleys of Colombia, and a cultivar used as a model in transformation. We have therefore set up a system for scaling up cassava transformation at CIAT. Experiments are done 2-3 times a month, using Agrobacterium or biolistics, with at least four cultivars (TMS 60444, SM 1219-9, CM 2306-4, and M Col 2215).

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Genetic Diversity Characterized

We extended our study of the genetic diversity of cassava landraces, using microsatellites, to assess the genetic diversity and differentiation of cassava landraces from five countries in South America, three in Central America, and four in Africa; and also to African cassava genotypes resistant to cassava mosaic disease (CMD). Analysis showed substantial genetic diversity in CMD resistance, with appropriate germplasm available for the genetic improvement of CMD resistance, as well as other traits, particularly yield. The study of genetic diversity in Tanzania, Nigeria, Uganda and Ghana revealed a broad and unique diversity of local land races that can serve as the basis for a breeding program.

The above results have been placed on the The Cassava Molecular Diversity Network (MOLCAS) Web Site and are available to the Cassava Community.

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Cassava Germplasm

More than 10 years ago, the Biotechnology Research Unit, together with the Genetic Resources Unit, set goals to develop methods of cryopreservation that would lead to safer, cheaper, and long-term conservation of genetic resources. Methods to cryopreserve cassava germplasm were developed 4 years ago, using classic protocols (chemical dehydration and programmed freezing). Escobar, R.H.; Mafla, G.; Roca, W.M. 1997. A methodology for recovering cassava plants from shoot tips maintained in liquid nitrogen. Plant Cell Reports
16: 474 - 478. New protocols-encapsulation dehydration and quick-freezing-have now been developed and validated with more than 43% of the entire cassava core collection. More than 82% of the accessions tested have recovery rates of more than 30%, the minimum required for cryopreservation. Protocols are now being adjusted for wild relatives of cassava, species of which sometimes behave very poorly in vitro or even in the field, making their conservation troublesome. Plants have been recovered for M. esculenta ssp. flabellifolia, M. esculenta ssp. peruviana and M. carthaginensis.

Cryopreservation is also being used to support transformation of cassava. Developing friable embryogenic callus cell lines is time consuming, with the inherent risks of genetic instability and low plant recovery over time. Cryopreserving FEC cell lines is therefore a viable alternative. FEC cell lines of two cassava cultivars (TMS 60444 and M Col 2215) have been frozen and recovered. Because transformation of cassava requires the development of FEC for each specific cultivar, we expect to build up a cryopreservation bank of FEC cell lines of various cassava cultivars.

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Croquette Cassava

Bahan:
400 gr singkong, serut kasar
100 gr singkong, parut halus
100 daging ayam cincang
50 gr tepung terigu
1 btr telur
1 btg daun bawang, iris halus
minyak goreng

Haluskan:
2 siung bawang putih
3 bh bawang merah
3 bh cabai rawit
2 cm lengkuas
1/2 sdt garam
1/4 sdt lada bubuk

Cara Membuat:

  • Campur jadi satu singkong parut, singkong serut, daging ayam cincang, tepung terigu, telur, daun bawang, bumbu halus. Aduk hingga rata.
  • Panaskan minyak goreng. Bentuk adonan menjadi bulatan-bulatan sebesar bakso. Goreng hingga kecokelatan. Angkat, tiriskan.

Untuk 20

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Cassava and milk squeezed from coconut for "TAKJIL"

Bahan:
500 gr singkong, kupas, cuci potong 2 x 2 x 2 cm
500 ml air
½ sdt garam
3 lembar daun pandan
50 gr gula pasir
250 ml santan dari 1 butir kelapa
100 gr nangka potong kotak-kotak

Areh:
100 ml santan
½ sdt garam
1 sdm gula pasir
1 sdm tepung maizena, cairkan dengan sedikit santan

Cara membuat:

  • Rebus singkong, air, garam dan daun pandan, di atas api kecil, sampai singkong matang dan air habis. Jaga singkong jangan sampai hancur. Jika singkong belum empuk tambahkan air lagi masak hingga air habis.
  • Tambahkan gula pasir dan santan, aduk perlahan agar singkong tidak hancur hingga mengental. Masukkan potongan nangka, aduk rata, angkat, sisihkan.
  • Campur semua bahan areh, didihkan hingga kental, angkat, sisihkan.
  • Masukkan adonan singkong dalam mangkok, siram dengan areh. Sajikan.

Untuk 6 orang

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Modern Recipe of Cassava 9-12

Poffertjes singkong

bahan:

100 gram tepung terigu
100 gram singkong parut
1 sendok teh ragi instan
1 sendok makan gula pasir
1/4 sendok teh garam
2 butir telur
200 ml susu
50 gram margarin, dilelehkan

cara membuat:

  • Aduk rata tepung terigu, singkong, ragi, gula, garam, dan telur. Tuang susu sambil diaduk rata. Diamkan 15 menit.
  • Tambahkan margarin leleh, aduk rata.
  • Panaskan cetakan poffertjes. Oles dengan margarin. Tuang adonan ke dalamnya. Biarkan setengah matang. Balik adonan lalu biarkan matang.

untuk 25 buah

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Skotel singkong

bahan:

200 gram singkong, diparut kasar
1 sendok teh garam
1/2 sendok merica bubuk
4 butir telur
200 ml susu cair
2 sendok makan saus tomat
3 buah sosis, dipotong 1 cm
50 gram kacang polong
75 gram keju cheddar, diparut untuk taburan

cara membuat:
  • Aduk semua bahan sampai rata.
  • Tuang ke dalam pinggan tahan panas yang dioles margarin.
  • Taburkan keju cheddar lalu oven sampai matang.

untuk 6 porsi

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Mousse coklat singkong

bahan:

100 gram singkong kukus, dihaluskan
250 ml susu cair
30 gram tepung maizena
1/4 sendok teh garam
150 gram gula pasir
25 gram cokelat bubuk
1 kuning telur
500 ml krim kental
cara membuat:
  • Rebus singkong, susu, tepung maizena, garam, gula, dan cokelat bubuk sambil diaduk hingga meletup-letup.
  • Tambahkan kuning telur, aduk rata hingga meletup-letup. Angkat dan dinginkan.
  • Kocok krim kental sampai kaku. Tambahkan campuran singkong sedikit-sedikit sambil dikocok rata.
  • Tuang ke dalam gelas. Diamkan dalam lemari es selama 1 jam. Sajikan dingin.
untuk 8 porsi

---------------------------

Puding singkong

bahan I:

200 gram singkong kukus, dihaluskan
1.000 ml susu
150 gram gula pasir
2 bungkus agar bubuk
1/4 sendok teh garam

bahan II:
300 gram fruit koktil siap pakai
600 ml air
125 gram gula pasir
1 bungkus agar bubuk

cara membuat:
  • Rebus bahan I sambil diaduk hingga mendidih.
  • Tuang adonan ke dalam loyang kotak 22x22x7 cm lalu bekukan.
  • Rebus bahan II sambil diaduk hingga mendidih. Tuang ke atas bahan I. Bekukan.
  • Setelah beku, potong-potong lalu sajikan.
untuk 15 potong

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Food processing (Cassava)

Keripik Renyah Ubi Kayu (Cassava)

PENDAHULUAN
Keripik renyah ini merupakan keripik ubi kayu yang berstektur lebih renyah dari keripik sanjai. Pembuatan keripik ini lebih rumit dibanding keripik sanjai. Berbeda dengan keripik sanjai, semua jenis ubi kayu dapat dijadikan keripik renyah. Umbi diiris,kemudian direndam didalam larutan kapur, kemudian direbus, dikeringkan dan terakhir digoreng. Tekstur keripik yang renyah diperoleh karena proses perebusan dan pengeringan. Keripik ini biasanya diberi bumbu garam, dan bawang putih.

BAHAN

  1. Umbi Ubi kayu.
  2. Kapur sirih.
  3. Garam.
  4. Bawang putih.

PERALATAN
  1. Alat Pengiris.
  2. Pisau dan talenan.
  3. Baskom.
  4. Panci.
  5. Wajan..
  6. Tungku kayu atau kompor.
  7. Peniris.
  8. Kantung plastik.
  9. Sealer listrik.

CARA PEMBUATAN
  1. Umbi diiris tipis, kemudian segera direndam di dalam larutan kapur jenuh selama semalam (12-24 jam). Larutan kapur jenuh dibuat dengan melarutkan kapur sirih sedikit demi sedikit sambil melakukan pengadukan di dalam 100 liter air sampai ada sedikit dari kapur yang dapat larut. Perendaman akan mengurangi kandungan asam sianitrat (HCN) umbi, permukaan irisan lebih putih, dan tekstur lebih lama. Setelah perendaman, irisan umbi dibilas dengan air bersih, kemudian ditiriskan.
  2. Sementara itu disiapkan air mendidih yang telah dibumbui (setiap 1 liter air ditambah dengan garam 1 gram dan bawang putih 20 gram). Ke dalam air mendidih ini dimasukkan irisan umbi. Tiga menit kemudian irisan harus segera dikeluarkan dan ditiriskan.
  3. Irisan umbi dijemur atau dikeringkan dengan alat pengirng sampai kadar air dibawah 15% dengan tanda berbunyinya irisan jika dipatahkan.
  4. Irisan umbi yang telah kering dapat disimpan sebelum digoreng, atau langsung digoreng. Dianjurkan irisan digoreng di dalam banyak minyak panas.
  5. Keripik yang telah digoreng ditiriskan sampai dingin, kemudian disimpan pada tempat tertutup rapat, atau dikemas didalam kotak karton.

KONTAK HUBUNGAN
Dewan Ilmu Pengetahuan, Teknologi dan Industri Sumatera Barat, Jl. Rasuna Said, Padang Baru, Padang, Telp. 0751 40040, Fax. 0751 40040
Sumber : Teknologi Tepat Guna Agroindustri Kecil Sumatera Barat, Hasbullah, Dewan Ilmu Pengetahuan, Teknologi dan Industri Sumatera Barat

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Cassava in Sumatra island

KERIPIK SANJAI

Selain dikenal dengan Nasi Kapau-nya, ada oleh-oleh khas Sumatera Barat yang sering dicari para pendatang, yaitu Kripik Sanjai. Salah satu toko kripik yang terkenal adalah Kripik Sanjai Mintuo. Pemiliknya Ny. Mintuo.

Setelah dingin, singkong goreng ini diolesi dengan bumbu yang rasanya manis, pedas, dan agak lengket. Selain menjual Kripik Sanjai yang panjang-panjang, ada juga Kripik Sanjai yang bentuknya lingkaran. Untuk rasanya juga lebih bervariasi dibandingkan dengan Kripik Sanjai yang original. Bumbu olesannya terdapat rasa tawar, asin, serta pedas dan manis.

Sehari Kripik Sanjai Mintuo bisa menghabiskan 150 kilogram singkong dan 80 kilogram minyak goreng seharinya. Meski tak bersedia menyebutkan penghasilannya per hari, namun ia mengatakan penghasilannya sudah bisa menyekolahkan 6 anaknya menjadi sarjana. Oleh-oleh Kripik Sanjai adalah buah tangan yang paling laku, selain rasanya enak, juga tahan lama.

KRIPIK BALADO

Kripik Balado yang paling top di Bukittinggi adalah buatan Christin Hakim. Kripik balado ini hampir mirip dengan Kripik Sanjai, hanya bedanya serutan singkong Kripik Balado lebih tipis dan bumbunya ditumis dahulu baru singkong goreng dimasukkan. Jadi bumbunya benar-benar meresap. Kripik Balado Christin Halim ini sudah ada sejak 11 tahun yang lalu. Dahulu Christin tinggal di lorong, tapi makin lama usahanya makin sukses dan mampu memiliki 2 buah kios dengan 6 orang karyawan.

Menjelang Lebaran, Christin mampu menjual 200 kilo kripik per hari. Itu pun sudah melewati pemesanan jauh hari sebelumnya. Tapi pada saat hari biasa, kripik yang terjual hanya sekitar 100 kilo saja sehari. Selain menyediakan Kripik Balado, ada juga makanan kecil lain yang dijadikan favorit baru, yaitu kacang Tojin (kacang bawang dengan cincangan daun seledri).

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Getuk Goreng

Getuk goreng adalah penganan khas Sokaraja
Manis dan gurih
Dibuat dari singkong (Cassava)
Dibumbui gula kelapa

Penganan yang dibuat dari ketela Pohon/singkong/cassava ini mulanya dibuat seperti membuat getuk pada umumnya. Penganan dari Sokaraja ini yakni ketela yang sudah menjadi adonan getuk dan digelar di atas meja besar. Bila sudah dingin, adonan setebal 3-5 cm yang digelar di atas meja itu dipotong-potong dalam ukuran kecil, baru digoreng.

Setelah jadi, getuk tersebut ditumpuk di atas meja atau dikemas dalam besek berukuran kecil. Satu besek berisi setengah kilogram getuk goreng, berisi hingga 50 butir.

Before...
Getuk goreng ditemukan secara tidak sengaja pada tahun 1918 oleh Sanpirngad, seorang penjual nasi keliling di daerah Sokaraja. Pada saat itu getuk yang dijual tidak laku, sehingga beliau mencari akal agar getuk tersebut masih bisa dikonsumsi. Kemudian, getuk yang tidak habis dijual pada hari itu dia goreng dan dijual lagi. Ternyata, makanan baru tersebut digemari oleh para pembeli.

Rasa cemilan baru ini pas bagi lidah masyarakat Banyumas waktu itu. Tak sedikit pejuang kemerdekaan yang mampir ke warung Sanpirngad, sampai akhirnya produknya dikenal banyak orang.

Oleh Sanpirngad, warung tersebut diwariskan kepada Tohirin, menantunya. Di tangan Tohirin, getuk goreng mencapai masa puncak. Ia mampu mengubah sebuah warung nasi rames menjadi tiga buah toko getuk goreng di Sokaraja. Oleh anak cucu Tohirin, tiga toko itu dikembangkan lagi sampai akhirnya menjadi sembilan buah toko, delapan di antaranya di Sokaraja dan satu toko di Buntu Banyumas.

Di luar dinasti Tohirin, mereka pun mendirikan pusat-pusat jajanan khas Purwokerto dengan menu utama getuk goreng. Rasa manis getuk goreng telah memikat ribuan orang. Karena itu pada masa menjelang dan sesudah lebaran tak sedikit pemudik yang menyempatkan diri mampir untuk membeli makanan ini sebagai oleh-oleh.

After...
Saat ini getuk goreng dapat dengan mudah ditemui di sepanjang jalan di Sokaraja. Getuk yang digoreng juga bukan lagi getuk yang tidak laku dijual, melainkan sengaja dibuat untuk digoreng.

TERLETAK sekitar 7 km timur Kota Purwokerto, kota kecil ini dikenal sebagai pusat jajanan. Sokaraja, demikian nama kota ini terletak di jalur utama Purwokerto-Semarang dan Purwokerto-Yogyakarta. Di kanan kiri sepanjang kota ini bisa dijumpai toko memajang berbagai jenis penganan khas Banyumas, terutama getuk goreng sokaraja.

Sebagai kota asal getuk goreng, di Sokaraja sekarang terdapat puluhan toko penjual getuk goreng. Ada getuk goreng asli H Tohirin yang mendominasi penjualan jajanan ini karena tokonya lebih dari 6 buah. Ada pula getuk goreng Sari Murni, Lestari, Aroma, Eka Sari, dan Asri. Di luar Sokaraja, makanan ini juga dijual seperti di perempatan Buntu.

Pada saat menjelang dan sesudah Lebaran, toko penjual getuk goreng akan ramai pembeli. Karena itu saat ini penjualan makanan ini masih sepi mengingat pemudik belum banyak terlihat. Hal itu juga tampak di toko getuk goreng Asli 1 dan Asli 7 di Jl Jenderal Soedirman Sokaraja yang dikelola H Mahdori, salah satu anak H Tohirin, kemarin belum begitu ramai.

Kebanyakan orang membeli getuk goreng dan penganan khas lainnya ini untuk oleh-oleh. Jarang sekali getuk goreng Sokaraja dipasarkan atau dikirim ke luar daerah seperti produk lain. Hal ini disebabkan makanan khas dari ketela ini tak tahan lama.

Getuk goreng sangat potensial dijadikan komoditas unggulan. Persoalannya, produk panganan ini pemasaran dan distribusinya belum berjalan. Sebab produsen hanya mengandalkan pembeli yang datang ke tokonya.

Getuk goreng memang tak bisa tahan lama, paling hanya tujuh hari. Karena itu perlu ada inovasi agar getuk goreng bisa berkembang pesat dan berdaya saing tinggi dengan penganan khas daerah lain.

Sebenarnya makanan ini sudah dikenal di berbagai kota. Terutama, melalui agen-agen travel tujuan Bandung, Jakarta, Semarang, dan kota lain. Agen travel tersebut saat lewat Sokaraja menyempatkan mampir dan penumpangnya membeli oleh-oleh khas Sokaraja itu.

Jumlah pembeli getuk goreng selama arus mudik dan balik lebaran biasanya meningkat pesat. Selain pemudik, tidak sedikit wisatawan domestik yang datang ke Sokaraja sengaja mencari getuk goreng. Dalam sehari getuk goreng yang terjual 1,5 kuintal.

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Ketimus / Lemet

Bahan:
500 gr singkong
200 gr gula merah
1 sdt garam
1/4 btr kelapa setengah tua, kupas, potong-potong kecil
3 bh pisang raja, potong-potong kecil
daun pisang

Cara membuat:
Kupas singkong, cuci bersih, parut, campur dengan gula merah dan garam, aduk rata.
Tambahkan potongan kelapa dan pisang, aduk rata.
Ambil selembar daun pisang, taruh 2 sdm adonan, bungkus seperti lontong, semat kedua ujungnya, kukus sampai matang selama lebih kurang 30 menit.

Untuk 20 bks

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The Cassava Molecular Deversi Network (MOLCAS)

In its five years of existence, MOLCAS has begun a process of systematically studying germplasm resources in cassava towards the exploitation of useful variability and increasing crop productivity, especially with small farmers who are the majority of cassava growers in mind.

For further information contact: Martin Fregene

The hundreds of thousands of cassava land races held by farmers in Latin America, Africa and Asia are the results of thousands or hundreds of years of evolution and natural selection, and are an invaluable resource for the future. However collecting using them in a systematic way to increase the crop's productivity and to protect the future harvest is a task beyond any particular organization or country. The cassava molecular diversity network (MOLCAS) seeks to collect and characterize using molecular markers cassava land races in Africa and Latin America by supporting its members with tools, funds and relevant existing information. The network, funded by the International Chemical Sciences Program (IPICs), University of Uppsala, comprises of scientists drawn from institutes in Malawi, Uganda, Ghana, Tanzania, Nigeria, Brazil, Sweden, Peru, Colombia, France, and the USA.

The goal of MOLCAS remains to enhance the productivity of cassava by:

  1. Collection and molecular marker study of genetic variation of cassava land races.
  2. Elucidation of the genetic diversity and differentiation of land races in Africa compared to what exists in the crop’s primary center of diversity.
  3. The exploitation of this information in systematic improvement of the crop.
  4. Build capacity in the sub Saharan region for molecular diversity assessment and interpretation.

The network achieves its objectives by linking up with different national and international institutes in Africa and South America and advanced labs and universities in developed countries interested in studying the genetic diversity of cassava. Members conduct germplasm collection, molecular characterization, and field trials with cassava land races in Africa and Latin America.

Studies concluded to date by members of the network include:
  1. A SSR study of cassava land races in Northern Malawi (Bvumbwe Agricultural Research Station Malawi, SLU, Uppsala, Sweden)
  2. A SSR study of cassava land races in Southern Tanzania (CIAT, SLU, ARI Mwanza, ARI Mikocheni Tanzania)
  3. A molecular marker SSR study of cassava land races from the Amazonian basin and North Eastern coast of Brazil (ICA-Campinas, Brazil)

Ongoing studies include:
  1. SSR study of a cassava collection from the Amazonian region of Colombia (CIAT, Uni Valle Colombia)
  2. SSR study of land races in Nigeria (IITA, NRCRI Nigeria, CIAT)
  3. Test for heterotic (hybrid vigor) patterns in clusters of previous collections (CIAT).

The primary mode of disseminating the research results obtained through the network has been through refereed journal papers and MOLCAS workshops held bi-annually. However to improve access to data from the germplasm studies consideration has been given to dissemination by the internet through a MOLCAS web site.

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Cassava mosaic disease

Researchers have used genes from a virus that periodically devastates cassava crops in Africa to create cassava plants that can resist the virus. The finding could save African farmers large economic losses.

African cassava mosaic virus is transmitted to cassava by whiteflies when they feed on the plant. In parts of East and Central Africa, epidemics of the disease can lead to total losses of harvests.

So far, the only way to fight the virus is by using massive doses of insecticide to kill whiteflies. But this can be prohibitively expensive for subsistence farmers and can threaten their health and that of surrounding plants and animals.

Now, Peng Zhang and colleagues at the Swiss Federal Institute of Technology in Zurich have used the virus's own genetic material as a weapon against it.

Three genes are essential for the virus to replicate. Each of these carries the code for a piece of RNA, a kind of genetic material similar to DNA.

RNA can be inactivated when a matching strand binds to it. Knowing the structure of the gene that makes the RNA allows researchers to create matching genes.

This is exactly what Zhang's team did. They created 'matching' genes for the three crucial strands of RNA and inserted these into cassava plants.

They expected that whenever the modified cassava cells were infected by the virus, the RNA made by the inserted genes would find and stick to the viral RNA, inactivating it and preventing the virus from replicating.

In tests, when the plants were exposed to small amounts of the virus, the researchers could see no signs of disease, suggesting their theory was verified.

With higher doses of the virus, symptoms were reduced.

Zhang told SciDev.Net that although the modified cassava plants were much more resistant to the virus, experiments under natural conditions were needed to confirm the method's effectiveness.

His research group plans to work with others in Kenya, Nigeria, the United Kingdom and United States to conduct these experiments.

Reference: Plant Biotechnology Journal

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Cassava has 'super size' roots

Scientists who have genetically modified cassava plants to produce dramatically bigger roots say their research could help alleviate hunger in developing countries.

The starchy roots of cassava are a staple food for about 600 million people in parts of Africa, Asia and Latin America.

Lead researcher Richard Sayre of Ohio State University in the United States told SciDev.Net that he hopes there will be interest in releasing the plants to Africa free of charge.

The results were published online in Plant Biotechnology Journal on 5 May.

Sayre's team inserted a bacterial gene that affects starch production into the cassava's DNA. The modified plants' roots were more numerous and up to 2.6 times bigger than in normal plants.

The modified plants also had more leaves, which are eaten in Africa as a source of protein, minerals and vitamins.

Reference: Plant Biotechnology Journal

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Modern Recipe of Cassava 5-8

5. Brownies singkong

bahan crepe:

150 gram margarin
125 gram gula pasir
100 gram singkong kukus, dihaluskan
3 butir telur
100 gram tepung terigu
150 gram dark cooking chocolate, ditim
15 gram almon slice untuk taburan

cara membuat:

  • Kocok margarin dan gula sampai lembut. Masukkan singkong kukus halus. Kocok rata.
  • Tambahkan telur satu per satu sambil dikocok rata.
  • Masukkan tepung terigu, aduk rata. Tambakan cokelat tim. Aduk rata.
  • Tuang ke dalam loyang brownies yang dioles margarin dan dialasi kertas roti. Taburkan almon slice.
  • Oven 35 menit dengan suhu 160 derajat Celsius.

untuk 12 potong

---------------------

5. Bluder singkong

bahan:

200 gram singkong kukus, dihaluskan
200 gram margarin
175 gram gula pasir
6 kuning telur
3 putih telur
100 ml susu cair
200 gram tepung terigu
50 gram tepung maizena
1 sendok teh ragi instan
5 lembar daging asap, dipotong kotak kecil
50 gram keju cheddar, diparut

cara membuat:
  • Kocok margarin dan gula pasir sampai lembut. Masukkan singkong sambil dikocok rata.
  • Masukkan kuning telur dan putih telur satu per satu sambil dikocok.
  • Masukkan tepung terigu dan maizena sambil diayak dan diaduk rata. Masukkan ragi instan, daging asap, dan keju cheddar. Aduk rata. Tambahkan susu cair sedikit-sedikit. Aduk rata.
  • Tuang adonan ke dalam loyang loaf yang dioles margarin. Diamkan selama 45 menit.
  • Oven selama 45 menit dengan suhu 160 derajat Celsius.

untuk 10 potong

----------------------------

7. Roti sobek singkong

bahan:

400 gram tepung terigu protein tinggi
100 gram singkong kukus, dihaluskan
1 butir telur
100 gram gula pasir
1 bungkus ragi instan
185 ml susu cair
1/4 sendok teh garam
50 gram margarin

cara membuat:
  • Aduk tepung, singkong, dan telur. Masukkan gula dan ragi. Uleni sampai rata.
  • Tuangkan susu sambil diuleni hingga kalis. Tambahkan garam dan margarin, uleni lagi sampai elastis. Diamkan adonan selama 30 menit.
  • Timbang adonan masing-masing 50 gram lalu bulatkan.
  • Giling adonan lalu gulung. Tata di dalam loyang 24x10 cm dan tinggi 7 cm sebanyak 6 potong. Diamkan 45 menit.
  • Oles dengan susu evaporated lalu oven selama 20 menit dengan suhu 170 derajat Celsius.

untuk 2 loyang

----------------------------

8. Pie Singkong

bahan:

400 gram tepung terigu protein tinggi
100 gram singkong kukus, dihaluskan
1 butir telur
100 gram gula pasir
1 bungkus ragi instan
185 ml susu cair
1/4 sendok teh garam
50 gram margarin

cara membuat:
  • Aduk tepung, singkong, dan telur. Masukkan gula dan ragi. Uleni sampai rata.
  • Tuangkan susu sambil diuleni hingga kalis. Tambahkan garam dan margarin, uleni lagi sampai elastis. Diamkan adonan selama 30 menit.
  • Timbang adonan masing-masing 50 gram lalu bulatkan.
  • Giling adonan lalu gulung. Tata di dalam loyang 24x10 cm dan tinggi 7 cm sebanyak 6 potong. Diamkan 45 menit.
  • Oles dengan susu evaporated lalu oven selama 20 menit dengan suhu 170 derajat Celsius.

untuk 2 loyang

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Cassava with Coconut

Bahan
2 Singkong (cassava) yang besar
1/2 cup Gula pasir (menurut selera)
Garam secukupnya
Parutan kelapa muda


Trus diapain :

  • Kupas kulit singkong dan potong-potong
  • Rendam singkong di air selama sedikitnya 1 jam
  • Dikukus selama 30 menit hingga cukup lunak dan matang
  • Kemudian potong-potong ukuran kecil
  • Taburi dengan parutan kelapa yang sudah dicampur dengan garam dan gula

Note:
Cassava berisi racun alami (hydrocyanic asam) dan dengan demikian tidak bisa dimakan singkong masih mentah hehehehe, yakinkan singkong sepenuhnya dimasak dan dicuci dengan air terlebih dahulu baru setelah itu dimasak dan bisa dimakan.

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Reference eBooks

Vedams Books from India
Tropical Root and Tuber Crops : Cassava (Tapioca), Sweet Potato, Aroids, Yams, Yam bean, Coleus/R.C. Mandal.
Jodhpur, Agrobios, 2006, xxiv, 360 p., tables, $44. ISBN 81-7754-199-4.

Contents: Cassava (Manihot Spp.): 1. Cassava (Manihot Spp.). 2. Origin and geographical distribution (Manihot Spp.). 3. Cassava: Botany. 4. Cassava: Cytogenetics. 5. Cassava: Improvement strategy. 6. Cassava: Physiology. 7. Cassava: Microbial system. 8. Cassava: climate and soil. 9. Cassava: Agro-techniques. 10. Cassava: Water management. 11. Cassava: Based cropping system. 12. Cassava: Harvesting and yield. 13. Cassava: Area, production and productivity. 14. Cassava: Diseases. 15. Cassava: Pests. 16. Cassava: Composition of tuber and leaf. 17. Cassava: Toxic principles - cyanogenic glucoside. 18. Cassava: Utilization of tapioca. 19. Cassava: Post-harvest deterioration, preservation and shelf-life. 20. Cassava: Marketing and trade. Cassava: selected references.
Sweet Potato: 1. Sweet potato: introduction. 2. Sweet potato: Botany. 3. Sweet potato: Cytogenetics. 4. Sweet potato: Improvement strategy. 5. Sweet Potato: Physiology. 6. Sweet Potato: Climate and Soil. 7. Sweet Potato: Agro-techniques. 8. Sweet Potato: Area, production and productivity. 9. Sweet Potato: Diseases. 10. Sweet Potato: Pests. 11. Sweet Potato: Composition of tubers.
Aroids: 1. Aroids: Introduction. 2. Coco-Yams: Botany. 3. Coco-Yams: Cytogenetics. 4. Coco-Yams: Improvement strategy. 5. Coco-Yams: climate and soil. 6. Coco-Yams: Agro-techniques. 7. Aroids: Area, production and productivity. 8. Aroids: Diseases. 9. Aroids: Pests. 10. Coco-Yams: composition and utilization. 11. Elephant-Foot-Yam (Amorphophallus Campanulatu (Roxb.) Blume). 12. Elephant-Foot-Yam: Agro-techniques. 13. Amorphophallus: Diseases. 14. Amophophallus: Pests. 15. Amorphophallus: Harvest and yield. 16. Amorphophallus: Chemical Composition.
Yams (Dioscorea Spp.): 1. Yams (Dioscorea Spp.). 2. Yams: Botany. 3. Yams: Cytogenetics. 4. Descriptors for dioscorea Alata. 5. Yams: Climate and soil. 6. Yams: Agro-techniques. 7. Yams: World area, production and productivity. 8. Yams: Diseases. 9. Yam: Pests. 10. Yams: Chemical Composition. 11. Yams: Utilisation. 12. Yam: Problems of production.
Minor tuber crops: 1. Minor tuber crops. 2. Coleus: Agro-techniques. References.

"The pressure on, demand for food by rapid growth of human population, stressed the importance of tropical root and tuber as non-conventional food in the diet, especially of lower income groups in developing countries. These root and tuber crops include: Cassava and sweet potato (root tubers); aroids, yam, coleus (stem tuber), which are considered as staple foods for the tropical and subtropical regions like Africa, Caribbeans, South America, India and South East Asia. The tropical root and tuber crops have, within the past decades, increased in both local and international importance by the research workers, agriculturists, various agriculture colleges and institutions. The book includes various aspects like origin, geographical, distribution, cytogenetics, important strategy, physiology, biotechnology methods for improvement, microbial system, agro techniques, water management, diseases, insect-pest, chemical composition, toxic principles, utilization, post harvest deterioration, marketing and trade and selected references for each crop etc."

This book is available from:
Vedams eBooks (P) Ltd.
Vardhaman Charve Plaza IV,
Building # 9, K.P Block, Pitampura,
New Delhi 110 034, India
Fax: 91-11-27310613
e-mail: vedams@vedamsbooks.com

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